There is something comforting about recipes you grew up with. Last night, I called up my step mom in hopes of getting a recipe that I grew up with – my Nana’s meat sauce. When I went up to Vermont to run my half marathon in April and celebrate my 29th birthday with family, I requested one thing…to have Nana’s meat sauce before my race. So the night before, she had it. The smell wafting through the house when I walked in the door. I have many memories of this meal – with spaghetti that my Papa and dad would slice until the spaghetti was small pieces, and would wipe up the left over sauce with white bread with butter spread thick on the top.
The trick, as I learned long ago before I taught myself to cook this, is letting the flavors simmer together.
So last night I cooked up the meat and veggies, and threw it all in the slow cooker ready to turn it on this morning.
Nana’s Meat Sauce
1lb lean ground beef
1 green pepper diced
1/2 yellow onion diced
2 cloves of garlic
2 t sugar
1 jar marinara sauce
1/4 c. pepperoni chopped
Add onions, peppers and garlic to fry pan. Cook until onions are beginning to sweat. Add meat. Brown meat and add pepperoni – stir so meat and veggies are mixed well.
Drain meat and veggies to remove grease. Add to slow cooker (alternative, adding to large stock pot to let simmer on the stove for 2-3 hours), mix with sauce, spices and sugar.
Slow cook on low for 6-7:30 hours. We left it going for most of the day and it wasn’t burnt, but was a nice rich, red color when it was all done. It was delicious.
It may look a little overcooked in the corner, but I assure you, it was not.
Finally, serve over whole wheat pasta of choice – we chose spaghetti tonight. Add side of bread. Generally I’d have a side of vegetable – like green beans or squash but I had none. Wamp wamp.